In a (larger) mixing bowl, weigh out the yeast. Add the sugar and water and stir until the yeast and sugar have dissolved. Add the 3/4 cup (100 g) flour and mix with a wooden spoon until well mixed. This is the pre-ferment.

Cover and let ferment in a warm place until doubled in size  about 1 hour.

While the pre-ferment rises, in another (smaller) mixing bowl, mix the 1 scant cup (100 g) flour, salt and cinnamon together. This is the dry mixture.

When the pre-ferment is ready, add the dry mixture and the egg and mix until it comes together.

Mix in the butter until well combined.

Cover and let stand for 10 minutes.

Step 7: After 10 minutes, the dough is ready to be kneaded. Leaving the dough in the bowl, pull a portion of it up from the side and press it into the middle. Turn the bowl slightly and repeat this process with another portion of dough. Repeat another 8 times. The whole process should only take about 10 seconds and the dough should start to resist.

Step 8: Cover the bowl again and let stand for 10 minutes.

Repeat Steps 7 and 8 twice, then Step 7 again.

Cover the bowl and let rise for 1 hour.

When the dough has doubled in volume, punch it down with your fist to release the air.

Lightly dust a clean work surface with flour. Put the dough on the work surface.

(A) (B) (C) (D) (E)

Push the dough out with your fingertips to flatten it and widen it into a rectangle 1/8 inch (3 mm) thick. (A)

Brush it all over with the egg wash. (B)

Sprinkle as much sugar and cinnamon as you like over the egg wash.

Now roll up the dough from a longer side to make a long log. (C)

Cut into roughly 3?4-inch (2-cm) slices. You should get about 13 slices. (D)